Description
Crispy Baked Eggplant turns your veggie game upside down with golden, crunchy slices that make snacking seriously satisfying. Seasoned breadcrumbs and a quick bake deliver maximum flavor without deep-frying, giving you a healthier treat that tastes totally indulgent.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
Seasonings:
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Finishing Ingredients:
- ½ cup grated Parmesan cheese
- Cooking spray or olive oil
Instructions
- Preheat the oven to 425°F and place two parchment-lined baking sheets on your counter.
- Slice 2 medium eggplants into ¼-inch rounds and sprinkle them with 1 teaspoon salt. Let them rest for 30 minutes to release excess moisture.
- Rinse the eggplant rounds under cold water and thoroughly dry each slice using paper towels.
- Set up three separate shallow dishes: one with 1 cup flour, another with 2 beaten eggs, and the third with breadcrumb mixture.
- Mix your breadcrumb dish with 1 cup panko, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, ½ teaspoon black pepper, and ½ cup Parmesan cheese.
- Dredge each eggplant slice first in flour, shaking off any excess.
- Dip the floured slice into beaten eggs, ensuring complete coverage.
- Roll the slice in the seasoned breadcrumb mixture, pressing gently to help crumbs adhere.
- Arrange breaded slices in a single layer across the prepared baking sheets without overlapping.
- Lightly spray or drizzle olive oil over each eggplant round.
- Bake at 425°F for 25-30 minutes, flipping the slices midway to ensure even browning.
- Remove when eggplant turns golden brown and reaches a crispy texture.
Notes
- Salt the eggplant for 30 minutes to remove excess moisture, which prevents soggy breading and helps achieve a crispy texture.
- For gluten-free options, swap wheat flour with almond flour and use gluten-free breadcrumbs or crushed pork rinds.
- When pressing breadcrumbs onto eggplant, use a light touch to ensure an even, delicate coating that won’t fall off during baking.
- To keep the eggplant crisp after baking, place the slices on a wire rack instead of directly on the plate, allowing air circulation to maintain crunchiness.
- Prep Time: 40 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 90 mg